Introduction
The Roasted Veggie & Burrata Salad with Maple Dijon Vinaigrette is a stunningly flavorful dish that beautifully balances rich and creamy textures with the brightness of roasted vegetables. This dish is perfect for a light lunch, a side dish, or even a main course. The warm roasted veggies bring a caramelized sweetness that contrasts with the cool, creamy burrata. The maple Dijon vinaigrette ties everything together, offering a blend of sweet and tangy notes, perfect for those who want a nutritious meal without sacrificing taste. This salad is a feast for both the eyes and the taste buds, making it ideal for any gathering or a casual weeknight dinner.
Ingredients
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small red onion, sliced into wedges
- 2 cups baby spinach or arugula
- 2 small burrata balls (or 1 large), drained
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (oregano, thyme, basil)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
For the Maple Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
Preparation
Step 1: Prep and Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, arrange the cherry tomatoes, zucchini slices, bell pepper strips, and red onion wedges.
- Drizzle with 1 tablespoon of olive oil, sprinkle with dried Italian herbs, and season with salt and pepper.
- Toss the vegetables to coat them evenly and spread them out in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool slightly.
Step 2: Prepare the Maple Dijon Vinaigrette
- In a small bowl, whisk together 3 tablespoons of olive oil, Dijon mustard, maple syrup, apple cider or balsamic vinegar, and minced garlic.
- Season with salt and pepper to taste, and whisk until the mixture is well combined and smooth.
Step 3: Assemble the Salad
- In a large serving bowl or platter, arrange a bed of baby spinach or arugula.
- Layer the slightly cooled roasted vegetables over the greens.
Step 4: Add the Burrata
- Gently tear the burrata into pieces (if using large burrata) and distribute evenly over the salad.
- If using small burrata balls, place them whole on top of the roasted vegetables.
Step 5: Dress the Salad and Garnish
- Drizzle the salad generously with the maple Dijon vinaigrette.
- Garnish with fresh basil leaves for added flavor and a pop of color.
- Serve immediately, allowing the burrata to melt slightly over the warm vegetables for a creamy, luxurious texture.
COOKING Note
- Be mindful when roasting vegetables. Ensure they’re spread out on the baking sheet, so they roast instead of steam. This way, you’ll get that caramelized flavor.
- Burrata is a delicate cheese. To get the most out of it, add it just before serving. Tearing it apart slightly lets the creamy interior ooze out, enhancing the salad’s richness.
- Feel free to switch up the vegetables depending on the season. Asparagus, sweet potatoes, or roasted beets are great alternatives.
Serving Suggestions
- Serve this salad warm for a comforting dish or chilled for a refreshing bite.
- Pair it with a slice of crusty bread to soak up the delicious vinaigrette.
- This salad works well as a side dish with grilled chicken, fish, or a light pasta dish.
- For a heartier meal, toss in some toasted nuts like walnuts or pecans, or sprinkle with a handful of crumbled feta or goat cheese for an added tangy flavor.
Tips
- To make this salad even more filling, add a protein source like grilled chicken, tofu, or chickpeas.
- For a touch of sweetness, throw in a handful of dried cranberries or sliced figs.
- Make the vinaigrette in advance and store it in the refrigerator for up to a week. Shake well before using.
- Use a high-quality maple syrup for the vinaigrette to get the best flavor.
- Roasting the vegetables at a high temperature helps to caramelize them, bringing out their natural sweetness.
Prep Time:
15 minutes
Cooking Time:
25 minutes
Total Time:
40 minutes
Nutritional Information
- Calories: 320 per serving (based on 4 servings)
- Protein: 10 grams
- Sodium: 450 mg
- Carbohydrates: 22 grams
- Fiber: 5 grams
- Fat: 25 grams
- Saturated Fat: 8 grams
- Sugars: 10 grams
Conclusion
The Roasted Veggie & Burrata Salad with Maple Dijon Vinaigrette is a versatile and satisfying dish that combines the comfort of roasted vegetables with the freshness of creamy burrata. The homemade maple Dijon vinaigrette adds a delightful sweetness and tang that enhances every bite. Whether you’re serving it as a main dish or a side, this salad is sure to impress family and friends alike. Experiment with different vegetables and flavors to make it uniquely your own, and enjoy a dish that’s as healthy as it is delicious.
PrintRoasted Veggie and Burrata Salad with Maple Dijon Vinaigrette
- Total Time: 40 minutes
Ingredients
For the Salad:
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced into rounds
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 small red onion, sliced into wedges
- 2 cups baby spinach or arugula
- 2 small burrata balls (or 1 large), drained
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (oregano, thyme, basil)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
For the Maple Dijon Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar or balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
Step 1: Prep and Roast the Vegetables
- Preheat your oven to 400°F (200°C).
- On a large baking sheet, arrange the cherry tomatoes, zucchini slices, bell pepper strips, and red onion wedges.
- Drizzle with 1 tablespoon of olive oil, sprinkle with dried Italian herbs, and season with salt and pepper.
- Toss the vegetables to coat them evenly and spread them out in a single layer.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and caramelized at the edges. Remove from the oven and set aside to cool slightly.
Step 2: Prepare the Maple Dijon Vinaigrette
- In a small bowl, whisk together 3 tablespoons of olive oil, Dijon mustard, maple syrup, apple cider or balsamic vinegar, and minced garlic.
- Season with salt and pepper to taste, and whisk until the mixture is well combined and smooth.
Step 3: Assemble the Salad
- In a large serving bowl or platter, arrange a bed of baby spinach or arugula.
- Layer the slightly cooled roasted vegetables over the greens.
Step 4: Add the Burrata
- Gently tear the burrata into pieces (if using large burrata) and distribute evenly over the salad.
- If using small burrata balls, place them whole on top of the roasted vegetables.
Step 5: Dress the Salad and Garnish
- Drizzle the salad generously with the maple Dijon vinaigrette.
- Garnish with fresh basil leaves for added flavor and a pop of color.
- Serve immediately, allowing the burrata to melt slightly over the warm vegetables for a creamy, luxurious texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320 per serving (based on 4 servings)
- Sodium: 450 mg
- Protein: 10 grams